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Amansala Salad with Ginger-Sesame Dressing

By Melissa Perlman and Erica Gragg

4.1

(4)

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg.

This fabulous salad is the most requested recipe in our Bikini Bootcamp repertoire! It works great with either grilled fish or chicken, and over the course of the program, you'll enjoy it both ways. It packs quality nutrition into very few calories, plus it delivers a hefty dose of healthy fiber to fill you up so you're never hungry. We guarantee that you'll be making it long after these two weeks are up!

Recipe information

  • Yield

    Makes 1 serving

Ingredients

1 cup shredded Napa cabbage
1 cup shredded romaine lettuce
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup diced avocado (optional)
1 (5- to 6-ounce) piece grilled fish or chicken, chopped
Ginger-Sesame Dressing
1 tablespoon toasted sesame seeds

Preparation

  1. Step 1

    1. Combine the cabbage, lettuce, carrots, tomatoes, avocado, and fish or chicken in a large bowl and toss with the dressing to taste.

    Step 2

    2. Sprinkle with the toasted sesame seeds and serve.

Reprinted with permission from Bikini Bootcamp , © May 2007, By Melissa Perlman and Erica Gragg, Broadway Books
TagsSaladNapa CabbageCabbageLeafy GreensVegetableRomaineLettuceFishSeafoodChickenPoultryMainDinnerDairy FreeEasyQuickWeeknight MealsCookbooks
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